Mushroom and lemon thyme pot pies

20ml (1 Tbsp + 1 tsp) olive oil
90g ( 1 small) onion, finely chopped
700g mushrooms (halved and cut into 1cm slices) - use a mixture of button, brown swiss, and anything else you like.
62.5ml ( 1/4 cup) red wine
175ml vegetable stock (or water)
2 tsp cornflour mixed with 2 tsp water
2 tsp finely chopped lemon thyme leaves
2 tsp finely grated lemon zest
1/4 tsp salt (or to taste)
1/4 tsp freshly ground black pepper
150g (1 sheet) New-Way vegetarian puff pastry (thawed)
Soy milk (for pastry wash) if desired

1. Place 2 teaspoons of olive oil into a large frypan and place over a medium heat till hot.
Add onion and cook for three to four minutes till soft and transparent.

2. Add remaining oil and mushrooms and cook for five to seven minutes or till mushrooms are cooked through but still firm to the touch.

3. Add wine and cook until reduced down to 2 tablespoons. Pour in stock and bring to the boil.

4. Add cornflour paste stirring well till sauce has thickened and is smooth.

5. Add lemon thyme and zest with salt and pepper and combine. Pour into 4 individual ramekins, or a large pie dish.

6. Top pie(s) with the sheet of pastry. Cut a small hole in the centre to vent steam, and brush with soy milk if desired.

7. Bake at 190 degrees Celsius for 20-25 minutes (or as directed for your pastry brand), or until the pastry is golden and puffed.

8. Serve with steamed greens mixed with lentils or white beans (I like beet greens with a little red wine vinger and shallot)

Serving Size: Makes 4 servings of pot pie (about 145g filling and 37g pastry, before baking)

Number of Servings: 4

Recipe submitted by SparkPeople user PHRASER.